Rosie’s recipes: Valentine’s breakfast sweet for your sweet

Nothing says “Happy Valentine’s Day” better than sweets for your sweet and I’ve got a perfect breakfast sweet roll to start that special day off just right – heart-shaped pecan and cinnamon sweet buns.

In a large bowl, heat milk and cream in microwave until slightly warm. Sprinkle yeast and 1 TB of sugar on top, stir the mixture, and let sit about 10 minutes until foamy and “proofed.”

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The yeast is hungry and has to “prove” it’s alive by eating the sugar and emitting carbon dioxide and alcohol by-products.

If the yeast doesn’t get bubbly, throw it out and start over with a new packet of yeast.

Add the sugar, butter, flour, salt, vanilla, and egg. Knead for about 10 minutes, or until dough is soft and elastic. Shape into a ball and place in a lightly oiled bowl. Cover and let rise until doubled, about 3 hours.

Heat a small pan over medium low heat. Melt a tablespoon of butter and add the pecans. Toast lightly, about 3-4 minutes, until fragrant. Remove nuts from pan and let cool. Chop nuts and combine with sugars and cinnamon.

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Finish 1 egg, beaten with one teaspoon water

Assembly Line two baking sheets with parchment paper.

After dough has risen, punch down and divide and roll into 12 balls. Cover with plastic and let rest for 15 minutes. Roll balls out into 6-inch diameter circles.

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Slather dough circle with softened butter and sprinkle with some of the filling. Roll each circle into a log and pinch ends together, forming a teardrop shaped loop.

With scissors, carefully cut the loop in half, widthwise, leaving the pinched tip intact. Open the two halves to form a heart and transfer to baking sheets. Cover buns with plastic wrap and let rise for an hour.

While the restaurant is closed until March 16, The Weeping Radish in Grandy is using that time to update our menu and retail counter to include new and dynamic products from the butchery. And the lagering tanks are filling up.